3/4 cup granulated sugar.
1/2 teaspoon kosher salt.
1 teaspoon ground cinnamon.
1/2 teaspoon ground nutmeg.
1/2 teaspoon ground ginger.
1/4 teaspoon ground cloves.
2 large eggs.
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin.
1 can (12 oz.) NESTLE CARNATION evaporated milk.
1 Pillsbury Refrigerated Pie Crust and an extra one if you are decorating with pie cut outs.
Let Pillsbury Refrigerated Pie Crust come to room temperature for 15 minutes and then place into glass pie baking dish and press sides and bottom firmly. Use the edge of a fork around the crust.
If you have pie cut outs, brush them with a little egg wash and sprinkle lightly with sugar. Place them in a baking sheet and put aside for now.
In a bowl add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine. Put aside for now.
In a large bowl, beat eggs for just a minute or two and then add pumpkin and mix together for another minute. Add sugar-spice concoction and mix together for another minute. Gradually add evaporated milk as you mix until combined.
Pour into pie shell.
Bake pumpkin pie in preheated oven at 425 degrees for 15 minutes. If you have cut outs, place them in the oven for 7 to 10 minutes on a baking sheet until the crust is golden brown and remove and let them cool on wire rack for 1/2 hour. After the first 15 minutes, reduce temperature to 350 degrees and bake pumpkin pie for another 40 to 55 minutes until toothpick comes out clean. Mine took 55 minutes so watch it closely once you get to the 40 minute mark.
Cool pumpkin pie on a wire rack for 2 hours. If you have cut outs place them on pumpkin pie after the pie has cooled for 20 minutes. Refrigerate pie after 2 hours or serve. Enjoy with a dollop of whip cream with a sprinkle of pumpkin spice over it.